Serves: 5-8 as an Appetizer
- 2 litres Vegetable oil for frying
- 1 cup (250 ml) All-purpose flour
- 1 cup (250 ml) Cornstarch
- 2 tsp (10 ml) Salt
- 12 oz of cold beer
- 20 large oysters, shucked, oysters removed and patted dry (Save shells for serving)
- Rock salt for serving
- Jalapeño Tartar Sauce
- 2 Tbsp (30 ml) Red onion, finely chopped
- 1 clove of Garlic, diced
- 1 Tbsp (15 ml) Chopped fresh parsley
- 1 Tbsp (15 ml) Capers
- 4 to 12 Pickled jalapeño pepper rings, chopped (at least 4 for flavor, 12 for healthy spice)
- ½ tsp (2.5 ml) Dijon mustard
- Juice of ½ a lemon,
- Splash of Tabasco sauce
- Salt and pepper
- ½ cup (120 ml) Mayonnaise
- Place oil in a deep wok or pot suitable for deep frying. Heat oil to 375˚F (190˚C)
- Prepare tartar sauce by combining red onion, garlic, parsley, capers, pickled jalapenos, Dijon mustard, lemon juice, tabasco, salt, pepper, and mayonnaise in a bowl. Refrigerate until ready to serve.
- Prepare batter. Mix flour, corn starch, salt and pepper in a bowl. (Chill in the fridge until cool if you want extra crispy batter.) Pour beer into flour bowl gradually, whisking continually. Toss oysters in batter bowl.
- Lay oysters gently into fry pan of hot oil, about 6-8 oysters per batch. Fry for 2 minutes, until oysters are floating on top and golden brown.
- Remove the oysters and transfer to paper towel-lined plate. Season them lightly with salt while they are fresh out of the oil.
- Repeat with the remaining oysters, allowing the oil to come back up to 375˚F (190˚C) between batches. You may need to regulate the heat up and down as you fry.
- Spread rock salt on a plate or platter. Lay oyster shells on salt, fill with tartar sauce, and top with fried oyster.
A fun (optional) tip for serving:
Fill droppers (eye/ear dropper) with beer and stick into each oyster. Inject beer into oyster just before eating.